This is my first recipe of 2020 – can you believe it?! I know it’s taken a little while as I’ve been caught up with my cookbook launch! And I am completely overwhelmed, in the best way possible with all the positive responses so far and seeing you all make my recipes – I honestly will never be able to put into words just how happy that makes me.
Creating a cookbook is a long and tiring process, but I have loved every step of the way. It’s full of ups and downs but seeing the end result is completely worth it, especially when I know you guys are loving and cooking and eating the recipes as much as I do! But I digress – back to the recipe you came here for, my delicious Green Lentil and Spinach Dal with Spinach Flatbreads.
If you have been following me for a while, (or have your hands on a copy of my book, which you can still purchase here!) you would know it’s no surprise that my first recipe would be a lentil one.
If it’s wrong to have a love affair with an ingredient, I don’t want to be right. Lentils are the perfect ingredient for a lot of reasons. They are low in calories, rich in iron and an excellent source of protein, plus they can bulk out so many different types of dishes making them the ultimate store cupboard essential to stock up on (you can find out more about what store cupboard ingredients I think should be in your kitchen at all time, and what recipes you can create with them, on this blog post here) and they are just utterly perfect for this time of the year – they are delicious, healthy and comforting.
I’ve used earthy green lentils in this dish then added in handfuls of fresh spinach to create that glorious green colour – which I’ve made extra luxurious by swirling with a little coconut yogurt for a rich and creamy finish. I like to finish this dish with my favourite gram flour flatbreads which have a little extra spinach folded through them (a perfect way to get a little extra goodness in your belly or hiding them from your kids!). The flatbreads are super simple to make, and they are the perfect vehicle to scoop up all that delicious and divine dal.
You can serve the dish as it is, add a fresh salad, zingy slaw studded with pomegranate pearls or even roasted vegetables to the plate with lots of dips on the side. Go as crazy or as simple as you like – this dish is just the base for some wonderful food memories and to kick start 2020 in a truly appetizing style.
I always make sure to make extra portions when creating this recipe because the flavours are even better the next day once they have had a chance to develop and infuse all the wonderful components, plus it freezes and keeps really well making it the perfect meal-prepping dish. Just portion out and freeze in jars or individual portions and thaw overnight in the fridge – it can be kept in the freezer for a few weeks. The flatbreads also benefit from resting for a few hours, so if you can, make the batter in the morning to allow it to breathe, bubble and become soft and subtle.
It’s also super adaptable meaning you can use up any leftover veggies in the fridge or swap out for your favourite ingredients.
- If you can’t find gram flour, buckwheat works just as well.
- Swap out the green lentils for red or another variant or use green split peas instead.
- Use rocket or any other wilting baby leaf in replacement of the spinach in both the dal or the flatbreads.
- Add a swirl of coconut yoghurt or a drizzle of tahini dressing for extra creaminess and luxury.
- Bulk the dal out by adding green vegetables such as courgette or green beans or mushrooms for added texture.
If you like this recipe, why not give one of my other Dal recipes a try? I’ve created a Roast Carrot Dal that is perfect when serves with a herby raita, the sweet roasted carrots work as both a thickener and flavour enhancer.
My Creamy Squash Dal with Roast Squash and a Cucumber and Mint Dip is the perfect winter warmer dish which is sweet, salty and spicy all at once.
And finally my Beetroot Dal with Roast Beetroot and Gram Flour Flatbreads is a purpley-pink variant of this green dish. Its rich and earthy but with a touch of sweetness that makes a truly show stopping meal.
I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!
I'd love to know if you made this recipe.
Use #RebelRecipes and tag @RebelRecipes
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Made the green lentil dal this evening. It was amazing, really authentic tasting. Didn’t have gram flour (very hard to find in the uk) so used buckwheat – seemed to do the trick. Will make double next time so that there are some leftovers for lunch!
Hi Kate
So happy you like!
Sorry you couldnt find the gram flour – it should be in most supermarkets. Buckwheat is also great!
Love
Niki xxx
Hi Kate, I regularly buy gram flour at ASDA and believe you can get it at other British supermarkets as well. Sometimes it’s called chickpea flour and is sold with rice rather than regular flours.
Great that the recipe works with buckwheat too though!
Ania
[…] served with flatbread (of course) and the essential crunchy […]
HI there, I am hosting a vegan supper club this weekend and would like to know if i can prepare the flatbread mixture during the day and then cook in the evening when my guests are here so they are fresh? Also I will cook the curry in the day and reheat gently in the evening, do you think this will be OK? Thank you so much, Nicki
Hi Nicola
Yes absolutely – in fact the batter benefits form resting for a few hrs.
I hope you have a wonderful supper club.
Love, Niki xxx
Thank you so much Niki! I can not wait to cook this delicious dish. Nicola xx
Hope you enjoy xxx
Hi, I’m dying to try this recipe!
Does it matter what spinach I use? Could I use baby spinach ?
Thanks
Hi Roberta
You can definitely use baby spinach.
Love
Niki xxxx
[…] 4 – Green lentil & spinach dal […]
My Lentils are still hard after simmering for 35 minutes.. any advice?
Hi Liz
They do vary, just simmer for another 5-10 minutes until they are softer.
Green are harder than red after cooking.
Much love
Niki xxx
Hi Nikki,
Can I use green split peas instead?
Absolutely, would work really well.
Love
Niki xxx
[…] I’ve also done this with spinach – which you can find here! […]
This was Amazing! My children devoured it. I didn’t have the curry leaves, black mustard seed, green lentils, or coconut cream. I used yellow mustard seed, red onion, red lentils, and ghee instead. I don’t know what it should have tasted like but it was fantastic!
Thank you for sharing this recipe! It will certainly become a regular in our home.
Hi Crystal
I think all those swaps are great. Super adaptable.
So happy you loved it
xxxx
Please excuse my ignorance at my age 86, a widower. I am relatively new to cooking. Can’t find Gram flour. Have Plain and self raising would these do at a pinch, or is there an alternative?
Hi Colin
Of course, you can use plain or self raising.
My best
Niki x
Hi Kate, I regularly buy gram flour at ASDA and believe you can get it at other British supermarkets as well. Sometimes it’s called chickpea flour and is sold with rice rather than regular flours.
Great that the recipe works with buckwheat too though!
Ania